THE HOT SPOT RESTAURANT

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and without washing hands prepared drinks for customers, discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freeze metal pan of raw shrimp stored above metal pan of cooked clams, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen cut tomatoes (50F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for approximately 1.5 hours discussed with operator who chose to discard product. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cold buffet held on time is a public health not time marked per operator product placed on buffet at opening 11:00 and discarded at 3:00, discussed with operator who marked time on paper. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In dry storage room bottle of hydrogen peroxide stored above bottles of seasonings, discussed with operator who corrected storage of products. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and provided copy of clean up poster.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures for time is a public health control , discussed with operator and emailed form.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers across from stove tops door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen open employee drinks on food prep table, discussed with operator who removed drink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen large plastic tub of frozen soup thawing at room temperature, discussed with operator who moved product to reach in cooler. Corrected On-Site

High Priority - Container of medicine improperly stored. In kitchen on shelf above single service plastic cups boxes and bottle of medicine being stored. Discussed with operator who removed medications. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handled trash cans and without washing hands employee began to handle stove handles and clean and sanitized dishes on rack. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer trays of sliced raw beef non commercially packaged and uncovered stored over containers of ice cream. Discussed with operator who corrected storage of product. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs and raw chicken stored uncovered over containers of cut veggies and cooked noodles. Discussed with operator who corrected storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In kitchen on shelf above single service gloves bottle of wd40 grease being stored discussed with operator who removed bottle. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with operator who educated employee.

Basic - Single-service articles improperly stored. In cabinet at expo station rolls of paper towels stored in direct contact to bottles of bleach. Discussed with operator who removed paper towels. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited and re-entered back door and began handling clean equipment and utensils without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw beef stored over cooked beef. Operator moved raw beef below cooked beef. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat fried bean curd rolls. Operator moved raw shell eggs to bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped pan of raw chicken stored over plastic wrapped portioned raw beef. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet; cooked quail egg (50F - Cold Holding); tofu (47F - Cold Holding). Operator stated items not prepared or portioned today, held on buffet less than 1 hour, added ice. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet; cut melon (50F - Ambient Cooling 12:30pm/53F 1:10pm); rehydrated rice noodles (62F - Ambient Cooling 12:30pm/62F 1:10pm). Operator stated melon cut and noodles rehydrated at 10:00am, at this rate will not reach 41F within 4 hours. Advised Operator to facilitate faster cooling.

Intermediate - Handwash sink not accessible for employee use at all times. Observe chairs blocking hand wash sink near 3 compartment sink Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at both kitchen hand wash sink Operator put towel at sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator couldn't fine it.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items all 24hrs + with no date marks. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection. Corrective Action Taken

Basic - Soda dispenser nozzles not cleaned at least once every 24 hours. Observed accumulation of mold like substance. Operator cleaned and sanitized during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple TCS items on buffet at 44°F. Per operator, just opened, less than 2 hours. Operator applied crushed ice bringing all temperatures to below 41°F. Maintenance requested. Corrective Action Taken

Basic - Plumbing system in disrepair. Observed: 1. Hand washing sink by soda station leaking as evidenced by the bucket the operator has placed underneath. 2. Pre rinse sink at dishwasher leaking as evidenced by buckets the operator has placed underneath. 3. Water to soda fountain leaking.

High Priority - Nonfood-grade bags used in direct contact with food. Observed in multiple location, raw chicken, broccoli, celery, onions.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat vegetables. Operator relocated to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (pumpkin) on top of the buffet without temperature control at 51°F. Operator iced and relocated to chill section. Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. White rice on buffet 100°F less than 2 hours. Operator removed to microwave and heated to 165°F. Corrected On-Site

High Priority - Vacuum breaker missing at exterior hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed a consumer advisory for the operator. Corrective Action Taken

Basic - Food stored on floor. Observed plastic water bottles stored on the floor. Operator relocated to a shelf. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed 2nd ice scoop laying on top of ice machine. Operator removed to dishroom. Corrected On-Site

Basic - Single-service articles improperly stored. Observed box of paper napkins stored on the floor. Operator relocated to a shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 49°F, for less than 2 hours on buffet. Operator added ice to help keep melons to stay below 41°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock 110°F, for less than one hour in kitchen. Operator reheated to 176°F for hotholding. Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertises Red Snapper on the menu. Establishment also labeled swai on buffet as "Snapper". Invoices provided shows tilapia and swai purchased, which are not on the menu. Operator changed label on buffet to swai. Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed red substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at soda fountain ice machine. Operator washed and sanitized . Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed in reach-in freezer. Operator removed. Corrected On-Site